Old time & aged Barbera. Gamey, even some prickly carbonation(?) at first. Dark fruited core, like wild blackberries. Has a feral quality that paired well with broiled chicken thighs marinated in yogurt, lemon zest, garlic, z’atar, then served w cilantro & Israeli Couscous, raisins, toasted pumpkin seeds.
Old time & aged Barbera. Gamey, even some prickly carbonation(?) at first. Dark fruited core, like wild blackberries. Has a feral quality that paired well with broiled chicken thighs marinated in yogurt, lemon zest, garlic, z’atar, then served w cilantro & Israeli Couscous, raisins, toasted pumpkin seeds.
Jun 22nd, 2021Spoiler alert-I’m a sucker For old school, rustic Italian wines. This clearly fits the bill. Theoretically a 2013 Barbara D’Asti should not be lasting this long but lord this definitely has legs at 14.5% alcohol.. Sage, damp leaves, old forest floor, fermented cherries: this is in my wheelhouse & for about 20$ let’s double down. Since it’s Barbera the tannins take a back seat but they are there. Polaner book. Paired with a Northern Bean/fennel/onion/garlic/ kale/ chicken stock stew on a growingly cold night on the Hudson.
Spoiler alert-I’m a sucker For old school, rustic Italian wines. This clearly fits the bill. Theoretically a 2013 Barbara D’Asti should not be lasting this long but lord this definitely has legs at 14.5% alcohol.. Sage, damp leaves, old forest floor, fermented cherries: this is in my wheelhouse & for about 20$ let’s double down. Since it’s Barbera the tannins take a back seat but they are there. Polaner book. Paired with a Northern Bean/fennel/onion/garlic/ kale/ chicken stock stew on a growingly cold night on the Hudson.
Mar 15th, 2021
Lot of brett, lot of acids, lot of flavor, lot of body, somehow all in balance.
Lot of brett, lot of acids, lot of flavor, lot of body, somehow all in balance.
May 14th, 2019
Asti, Piedmont, Italy
